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Drink

Horseradish Vinegar

A condiment made by steeping fresh horseradish in boiling vinegar for several days.

From an old cookbook · modernised transcription
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Why it works: Horseradish and vinegar are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,609 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Horseradish Vinegar

Ingredients

Directions

  1. Pour boiling vinegar over the horseradish.

  2. Cover tightly and let it sit for 3 to 4 days.

  3. You can leave it for weeks or months before pouring off the vinegar.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Horseradish + vinegartop 12% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Horseradish
Supplies the sharp, pungent heat and the flavor compounds that the vinegar draws out.
Vinegar
Its acidity extracts horseradish flavor and gives the finished condiment a tangy bite.

The step that matters

Cover tightly and let it sit for 3 to 4 days.. Pungency comes from volatile compounds released when horseradish is cut or grated. A tight cover keeps them from escaping into the air, so they stay in the vinegar and build flavor during steeping.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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